This recipe is for a large Family -Or -you can adjust the quantities to fit the amount you need or do like I do and freeze it.   It is so yummy you will want to stock the freezer with this one.

 

 Act 1

1lb Stewing Steak (chuck in America)

2lb Minced lean Steak

1lb minced pork or pork sausage meat

6 slices of Bacon chopped

6 slices of Pancetta fine dice

8 oz Consomme or beef stock (I use Baxters or homemade Beef stock )

1/2 bottle of Red Wine

2 large onions finely diced

6 cloves of garlic crushed (I adore garlic – use as much as you wish)

1 celery stalk finely diced with the leaves

4 carrots fine cubes

4 Tbs Tomato Purree

4 cans of organic tomatoes (Not the chopped ones) whole tomatoes

1 Teaspoon Raw cane sugar

1 large bunch Basil

1 Lemon

Lea and Perrins Worcestershire sauce

Salt & Pepper to taste

Good quality Olive oil (extra virgin)

Large wedge FRESH Parmasan

Act 1

Heat the extra virgin olive oil in a large saucepan, then add the Bacon and Pancetta.  Fry until crisp

Add the onion and carrot.   Fry gently over medium heat until the onion has softened slightly.

In another pan – add a splash of olive oil,  turn the heat to high and add the beef cubes.  Fry for a few minutes and keep rolling.   Once browned well add the rest of the meat and pork and brown this too.

When all the meat is browned, add to the vegetables with the crushed garlic.  Stir well and add the tomato puree.   Stir to cook

Add tomatoes the beef stock,  Lea and Perrins and salt & pepper to taste

Sprinkle the teaspoon of sugar

After an hour shred the Basil and add to the pot with the zest of lemon

I pop mine in the oven at 160C for at least an hour

Stir well back into the oven for another hour (sometimes I leave mine a tad longer to reduce the sauce).  You really want a thick sauce to stick to the tagliatelle

You will see a slick of oil on the top – you can strain this off or leave it in and stir well

Cook the Tagliatelle according to pack instructions or make your own Pasta (I do when I have time) in lots of salted boiling water.  I add lots of salt (taste of the sea). The packs of good quality pasta  you get these days are quite acceptable

I sprinkle my pasta with Olive oil and shake well

 

Act Two

Bringing it all together

 

In a large frying pan add as much sauce as you need.   Throw in the pasta with 4 tablespoons of the pasta water

Mix to coat every scrummy yummy strand

Grate over the top a large amount of Parmesan

Just before serving – sprinkle shredded Basil and the juice of the Lemon and salt and pepper.

Serve with Garlic sticky bread

Enjoy Buon Appetito